Hummus with Pita Bread (Printable)
Smooth chickpea spread flavored with tahini, lemon, and garlic served alongside warm pita slices.
# Ingredient List:
→ Hummus
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 3 tablespoons tahini (sesame paste)
03 - 2 tablespoons extra-virgin olive oil, plus additional for drizzling
04 - 1 lemon, juiced (approximately 2 to 3 tablespoons)
05 - 1 garlic clove, minced
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon salt, or to taste
08 - 2 to 3 tablespoons cold water
→ For Serving
09 - 4 pita breads
10 - 1/2 teaspoon smoked paprika or sumac (optional, for garnish)
11 - 2 tablespoons chopped fresh parsley (optional)
# Steps:
01 - Place chickpeas, tahini, lemon juice, garlic, cumin, and salt into a food processor and blend until smooth.
02 - With the processor running, slowly drizzle in olive oil and 2 tablespoons cold water. Blend for 1 to 2 minutes, scraping sides as needed, until creamy and fluffy. Add an additional tablespoon of water if necessary to reach desired consistency.
03 - Taste the mixture and adjust seasoning by adding more salt or lemon juice if preferred.
04 - Transfer the hummus to a serving bowl, drizzle with extra olive oil, and sprinkle with smoked paprika or sumac and chopped parsley if desired.
05 - Warm pita breads in a dry skillet or oven for 1 to 2 minutes until soft.
06 - Cut warmed pita into wedges and serve immediately alongside the hummus.
# Expert Advice:
01 -
- It comes together in minutes—seriously, you can go from pantry staples to serving dip faster than you can order takeout.
- That creamy, luxurious texture that makes you feel like you're eating something fancy, when you're really just blending chickpeas.
- It's a crowd-pleaser that works for everyone—vegan friends, dairy-free eaters, and hummus skeptics all become instant fans.
02 -
- If your hummus comes out thick instead of fluffy, it's not a mistake—it just needs more water. Add a teaspoon at a time and blend; cold water is the secret to that airy texture people pay extra for at restaurants.
- Peeling the chickpeas after they're cooked takes extra time but creates an almost impossibly smooth hummus. I do it when I have the time and skip it when I don't—both versions taste amazing.
03 -
- Keep a can of chickpeas on hand always—this recipe is your backup plan for unexpected guests or a Friday night when you need something impressive in minutes.
- Make a double batch and refrigerate it; hummus gets even more flavorful after sitting in the fridge overnight as the flavors settle and blend together.